Ever since I found out that making your own pasta is not that difficult I’ve been wanting to make cannelloni. It would’ve been a lot easier to buy pasta at the store, but I just couldn’t do that. I know that people who make their own pasta will agree with me that once you start making your own you don’t want to ever go back. So today I got working on my pasta, my filling and my sauce to make my very first cannelloni. Everything was going well until I put the pasta to drain. I forgot to add some olive oil and when I was about to stuff it I found out that it had stuck! What a stupid mistake. So my pasta broke and ripped and I got ugly, yet very tasty, cannelloni.
For the filling I used a mixture of ground turkey, frozen mixed vegetables that I found in my freezer and shredded mozzarella cheese. However the best part was the sauce. I made a Bechamel sauce and added garlic, rum and tomato sauce. Oh, it turned out so delicious that I am so claiming copyright over it! Since sauces usually receive the name of their creators I am naming this one Beristain sauce (Beristain being my second last name) Here is the recipe:
Turkey cannelloni with Beristain sauce:
Preparation time: 30 minutes
Cooking time: 25 minutes
For this recipe you will need:
- 1/2 recipe homemade pasta
For the filling:
- 1 TBSP olive oil
- 1 small onion, chopped
- 2 garlic cloves, diced
- 1 lb (500 gr) ground turkey
- 1 8 oz (250 gr) bag frozen mixed vegetables
- 1 tsp paprika
- salt and pepper to taste
- 1 cup shredded mozzarella
For the sauce:
- 2 TBSP butter
- 2 TBSP minced garlic
- 2 TBSP rum
- 2 TBSP flour
- 2 cups milk
- pinch of ground nutmeg
- 1/2 to 1 cup tomato sauce
- salt and pepper to taste
- Roll out your pasta until you get a thin rectangular sheet. Approximately 10″ x 12″ x 1/4″ (25cm x 30 cm x 0.5cm)
- Cut 3″ x 6″ (7cm x 15cm) rectangles and put them to dry. About 2 hours.
- When the pasta is dry cook al dente.
- In a large skillet sautee onions and garlic in olive oil. Add ground turkey and cook until brown. Add vegetables and cook for about 5 minutes. Set aside.
- In a saucepan heat milk until it is about to boil. Keep and eye on it. Remember milk loves to boil over the moment you turn around. Set aside.
- In a medium size saucepan melt butter over medium high heat. When the butter is very hot add minced garlic and let it cook for 3 minutes (be careful not to burn it) Add rum and bring to a boil.
- Remove from the stove and add sift flour into the butter. Mix well.
- Add the milk a little at a time and keep stirring until well mix.
- Return to the stove and keep mixing until the sauce thickens and starts boiling.
- Add nutmeg, salt and pepper and tomato sauce. Stir well and bring back to a boil.
- Pre-heat ovent to 350°F (175ºC)
- Stuff your pasta with the filling and shredded mozzarella. This was the part where I wasn’t very successful. Here’s a video that will be of much help.
- Pour some sauce at the bottom of a baking dish and arrange your cannelloni. Pour sauce on top of the cannelloni and bake for 25 minutes.
- Serve hot and enjoy!
About this recipe:
- The instructions are quite lenghty but you can reduce the amount of time by getting your pasta done beforehand (or buying it at the store)
- The filling can be anything you like. Next time I will try chicken or a vegetarian version.
- The part that was absolutely delicious was the Beristain sauce (yes, I am keeping the name) You really have to try it.
- I didn’t put any cheese on top because there was cheese in the filling already and milk in the sauce. That was more than enough dairy for me.
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